| Development of alginate microspheres containing thyme essential oil using ionic gelation S Benavides, P Cortés, J Parada, W Franco Food chemistry 204, 77-83, 2016 | 195 | 2016 |
| Heat toxicant contaminant mitigation in potato chips M Mariotti, P Cortés, A Fromberg, A Bysted, F Pedreschi, K Granby LWT-Food Science and Technology 60 (2), 860-866, 2015 | 53 | 2015 |
| Application of vacuum frying as a furan and acrylamide mitigation technology in potato chips MS Mariotti-Celis, P Cortés, V Dueik, P Bouchon, F Pedreschi Food and Bioprocess Technology 10, 2092-2099, 2017 | 42 | 2017 |
| Potato crisps and snack foods F Pedreschi, P Cortés, MS Mariotti Elsevier, 2018 | 31 | 2018 |
| Experimental evidence of water loss and oil uptake during simulated deep-fat frying using glass micromodels P Cortés, G Badillo, L Segura, P Bouchon Journal of Food Engineering 140, 19-27, 2014 | 29 | 2014 |
| Nutritional status and serum levels of micronutrients in an elderly group who participate in the program for complementary food in older people (PACAM) from the metropolitan … MC Arazo-Rusindo, RN Zúñiga, P Cortés-Segovia, ... Nutrients 14 (1), 3, 2021 | 16 | 2021 |
| The effect of gravity on moisture loss and oil absorption profiles during a simulated frying process using glass micromodels P Cortés, L Segura, M Kawaji, P Bouchon Food and Bioproducts Processing 95, 133-145, 2015 | 15 | 2015 |
| A kinetic study of furan formation in wheat flour‐based model systems during frying MS Mariotti‐Celis, RN Zúñiga, P Cortés, F Pedreschi Journal of food science 82 (1), 232-239, 2017 | 13 | 2017 |
| The effect of different porous media on moisture loss and oil absorption profiles during frying using glass micromodels P Cortés, G Badillo, L Segura, P Bouchon AIChE Journal 62 (3), 629-638, 2016 | 6 | 2016 |
| Spinning of protein fibres from blue squat lobster (Cervimunida jhoni) industry by‐products M Pérez‐Won, D Madrid, V Briones, C Cortés, M Oliva, P Cortés, ... International journal of food science & technology 42 (6), 640-648, 2007 | 1 | 2007 |
| STUDY OF ACRYLAMIDE FORMATION IN STARCHY FOODS UNDER EMERGING PROCESSING TECHNOLOGIES: MICROWAVE HEATING AND LASER IRRADIATION P Cortes-Segovia | | 2016 |
| Study of Transport Phenomena During Frying Using Glass Micromodels P Cortés PQDT-Global, 2011 | | 2011 |
| Study of transport phenomena during frying using glass micromodels. P Cortés Segovia | | 2011 |
